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low salt- fermented shrimp sauce from shrimp processing wastes and manufacturing process thereof
low salt- fermented shrimp sauce from shrimp processing wastes and manufacturing process thereof
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机译:虾加工废料制成的低盐发酵虾酱及其制造工艺
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摘要
PURPOSE: Provided is a method for manufacturing low salt-fermented shrimp sauce from shrimp processing wastes, thereby preventing environmental pollution, increasing the characteristic taste and flavor of the shrimp and reducing a salty taste. CONSTITUTION: A method for manufacturing of low salt-fermented shrimp sauce from shrimp processing wastes comprises the steps of: mixing 65-80 wt.% of shrimp processing wastes, 0.1-2.0 wt.% of an antioxidant, and 1.0-4.0 wt.% of citric acid; maturing the mixture at 15-25 deg.C for 45-75 days, followed by concentration to give the concentrate of fermented shrimp; and mixing, in a mixing ratio of 1:1, the concentrate and an extract of shrimp processing wastes obtained by heating shrimp processing wastes in water at 80-100 deg.C for 40-80 minutes.
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